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Strawberry-Rhubarb Jelly

Strawberries, rhubarb, and five jars of strawberry-rhubarb jam on a picnic table.

Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.

Try this research-tested recipe for strawberry-rhubarb jelly courtesy of the National Center for Home Food Preservation.


  • 6 cups, Rhubarb, red stalks
  • 6 cups, Strawberries, ripe
  • ½ teaspoon, Butter (optional to reduce foaming)
  • 6 cups, Sugar
  • 6 ounces, Liquid pectin

Yield: Makes about 7 half-pints.


To Prepare

Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem and crush strawberries.


  1. Place both fruits in a jelly bag or double layer of cheese cloth and gently squeeze out juice.
  2. Measure 3 ½ cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice.
  3. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly.
  4. Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).

To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!

Canning Tips


  • Rim of jar must be free of all food particles in order to ensure seal adheres appropriately.
  • Instructions on water bath canning can be found in this resource.

Adjusting for Altitude

Altitude (feet)
Water Bath (minutes added)
5 minutes
5 minutes
5 minutes
10 minutes
10 minutes

SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.

Related Topics

Canning Recipes